Follow these steps for perfect results
Baking powder
Chocolate chips
All Purpose Flour (Maida)
Fresh cream
Eggs
Vanilla Extract
Butter (unsalted)
cut into cubes
Sugar
Chocolate ganache
Badam (Almond)
slices
Cocoa Powder
Preheat oven to 195°C.
Whisk together dry ingredients (flour, baking powder, sugar, cocoa powder) in a large bowl, except for the nuts.
Cut in cold butter until the mixture resembles coarse crumbs.
Stir in wet ingredients (fresh cream, egg, vanilla extract) at room temperature.
Add chocolate chips and almond slices.
Gently knead until just combined, being careful not to over-knead.
Prepare baking tray by greasing and lining with parchment paper.
Shape dough into a large round on a lightly floured surface.
Cut into wedges with a sharp, greased knife or use cookie cutters.
Place wedges on the prepared baking tray.
Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Cool for 15-20 minutes before serving.
Pour chocolate ganache over the scones before serving.
Serve warm with tea or coffee.
Expert advice for the best results
Use cold butter for a flakier scone.
Don't over-knead the dough for a tender crumb.
Brush the tops of the scones with milk or cream before baking for a golden crust.
Everything you need to know before you start
15 mins
Dough can be prepared ahead of time and refrigerated for up to 24 hours.
Serve on a plate with a dollop of whipped cream or a side of fresh fruit.
Serve warm with tea, coffee, or hot chocolate.
Pair with fresh fruit or a dollop of whipped cream.
Complements the richness of the scones.
A creamy coffee pairing.
Discover the story behind this recipe
Scones are a traditional part of afternoon tea in the UK.